Take your taste buds on a trip to Bangkok with this take on Pad Thai. Loaded with tender pork fillet, juicy prawns, crunchy peanuts and silky noodles, it’s sensational!
Pork fillet and prawn Pad Thai
Ingredients
- For the pork:
- 250 g pork fillet, trimmed and thinly sliced across the grain
- 1 tbsp soy sauce
- 1 tsp cornflour
- 1 tsp sesame oil
- For the Pad Thai sauce:
- 3 tbsp tamarind concentrate
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 2 tsp lime juice
- 2 tsp soy sauce
- 2 tbsp water
- 2 tsp sambal oelek
- 1/2 tsp chilli crisp (optional)
- For the Pad Thai:
- 250 g dried rice noodles
- 2 tbsp vegetable oil, divided
- 250 g frozen prawns, defrosted, peeled and deveined
- 2 cloves of garlic, finely chopped
- 1 small red chilli, finely sliced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 3 spring onions, sliced
- 1/2 cup roasted peanuts, roughly crushed (reserve half for garnishing)
- 1/2 cup fresh coriander leaves (reserve half for garnish)
- To serve:
- 80 g mung bean sprouts
- leftover crushed peanuts
- reserved coriander
- 8-10 fresh basil leaves
- 1 lime, cut into wedges
Instructions
For the pork:
Place the pork into a bowl and add the soy sauce, cornflour and seame oil. Toss until evenly coated, then allow to marinate in the fridge for 15-20 minutes.
Heat a large wok or frying pan over high heat. Add 1 tbsp of the vegetable oil, followed by the pork in a single layer. Stir-fry for 2-3 minutes, until lightly browned and just cooked through.
Remove from the wok and set aside.
For the Pad Thai sauce:
Combine the tamarind concentrate, fish sauce, brown sugar, lime juice, soy sauce, water, sambal oelek and chilli crisp, if using. Stir until the sugar has dissolved and set aside.
For the Pad Thai:
Soak the rice noodles in warm water according to the packet intructions until softened but still slightly firm.
Drain thoroughly.
Do not fully cook the noodles at this stage, as they will finish cooking in the wok.
Return the wok to high heat. Add a little of the remaining vegetable oil, then add the prawns and stir-fry for 1-2 minutes per side, until just cooked through. Remove and set aside with the pork.
Add the remaining oil to the wok, followed by the garlic and chilli. Stir-fry for about 30 seconds, until fragrant.
Push the garlic and chilli to one side, pour in the eggs and gently scramble until almost set.
Add the drained noodles to absorb the sauce and finish the cooking. Return the pork and prawns to the wok.
Add the bean sprouts and spring onions and toss for about 1 minute, keeping the sprouts crisp. Remove from the heat and fold through half of the peanuts and coriander.
To serve:
Divide the Pad Thai between serving bowls and add some mung bean sprouts to each. Scatter over the remaining peanuts, coriander and a few basil leaves. Serve immediately with the lime wedges.
Notes
Have all the ingredients prepped and within reach before you start, as the stir-frying moves quickly once the wok is hot. Leaving the noodles slightly firm after soaking stops them from turning mushy when they finish cooking in the sauce. ***Serving suggestion: Serve with extra lime wedges, chilli crisp and fish sauce at the table so everyone can adjust the balance of sour, salty and spicy to taste.
